I hope evey one had a great Thanksgiving!
Here is a site that has tons of recipes and is growing every day. I is called halfhourmeals.com Please check them out!!
I also am asking everyone to remember that there are those out there that do not have this time of year. Please make time to help out someone in need or to donate to a local charity. Every little bit helps this time of year and it just may make someones day.
The recipes this week are more Copy Cat recipes.
Jimmy Buffett's Margaritaville Restaurant Cheeseburger in Paradise
Source: Recipe courtesy Jimmy Buffett's Margaritaville Restaurant, 2000
28 ounces fresh USDA choice beef chuck, diced
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 tablespoon garlic salt
1/2 tablespoon onion salt
1 teaspoon celery salt
8 slices American cheese - 1 slice if any other kind of cheese
4 sesame hamburger buns, toasted
8 leaves iceberg lettuce
4 slices tomato, 1/4-inch thick
4 slices red onion, 1/4-inch thick
4 toothpicks
4 pickle spears
2 pounds Idaho potatoes, peeled, cut into fries and fried until golden brown
Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking.
Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a wooden pick. Place pickle next to the burger. Place fries on the plate.
Yield: 4 servings
Hard Rock Cafe Twisted Mac and Cheese
2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 oz velveeta
1/2 cup shredded cheddar
1/2 cup shredded monterey jack
1/8 tsp ground cayenne pepper
1/8 tsp ground black pepper
1/4 cup diced roasted red bell pepper
2 tsp seasoned breadcrumbs (italian style)
2 tsp grated parmesan
1/4 tsp finely minced parsley
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3. Combine the breadcrumbs, parmesan and parsley in small bowl.
4. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.
Serves 4
Turtle Crossing's Thai Chicken Fancy Wrap
1 whole chicken breast
2 large handfuls fresh spinach
2 large flour tortillas
1 cup cooked rice flavored with turmeric, cumin and chili powder in equal portions
1 cup cooked black beans
Sour cream
Thai sauce to taste
***Mango Salsa***
1 mango, diced
2 jalapenos, finely diced
2 limes, juice of
1/2 red pepper, diced
1/2 red onion, diced
2 tablespoons olive oil
2 tablespoons chipotle pepper sauce or Tabasco sauce
1/4 cup cilantro, coarsely chopped
Salt and pepper
***Thai Sauce***
1/4 cup peanut butter
1/4 cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons chipotle sauce or Tabasco sauce to taste
To assemble sandwiches, grill chicken breast and coarsely chop. Place all salsa ingredients in bowl and mix thoroughly.
Place Thai Sauce ingredients in a bowl and blend thoroughly. Saute spinach 1 minute on high heat. Heat flour tortillas on grill or in large skillet until pliable.
Place all ingredients (using 1/4 cup salsa per serving) on the half of tortilla closest to you and wrap, tucking in sides on first roll, then finish rolling.
Serves/Makes: 2
O'Charley's Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Makes 8 servings.
Per serving: 915 calories, 65 gr fat (64 percent calories from fat), 174 mg cholesterol, 33 gr protein, 52 gr carbohydrate, 1,352 mg sodium |
